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Chocolate Stout attempt
Foreign Extra Stout • Extract • 5 gal
My first attempt at making a recipe, would like to hear what people think of it
October 19, 2009 pm 05:36pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Caramel Malt 120L; Briess
Caramel Malt 120L; Briess
Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- 6 lbs
Dark Liquid; Alexanders
Dark Liquid; Alexanders
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1.5 oz
Tettnanger - 4.8 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Willamette - 10.0 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 8 oz
cocoa powder - (omitted from calculations)
cocoa powder
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.018 | |
| Color: | 28.2 SRM | 30 - 40 | |
| Alcohol: | 7.9% ABV | 5.5% - 8% | |
| Bitterness: | 30.3 IBU | 30 - 70 | |
Discussion
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